Extra Virgin Olive Oil-Herb Poached Wild Cod

3 large garlic cloves, chopped 

1 large lemon, skin only 

1 large lemon, juiced 

Small bunch fresh thyme, chopped 

Small bunch fresh parsley, chopped 

1 quart extra virgin olive oil

4 6 ounce pieces of wild cod 

Sea salt and black pepper

Bring cod to room temperature. Season with fresh lemon juice, sea salt, and black pepper. Add oil, garlic, lemon skin, thyme, and parsley to a large deep sided pan. Season with sea salt and black pepper.

On low to medium heat, bring oil to a simmer (do not boil!). Add fish, cover, and let it poach for 10 to 15 minutes or until the fish is cooked.Remove fish from oil and serve immediately.

Open-Faced Ham, Egg, and Avocado Sandwich

Yields: 4

4 thick slices of your favorite artisan bread, toasted

4 poached eggs

4 thick slices ham or Canadian bacon

2 large ripened avocados

Extra Virgin Olive Oil

Sea salt and black pepper

Toast bread and assemble your open faced sandwich while the bread is still warm. Season lightly with sea salt and black pepper. Drizzle extra virgin olive oil over the top and garnish with your favorite fresh herbs. Serve immediately.

Perfect Poached Eggs:

4 large very fresh eggs

Break eggs into a bowl. Heat about 2" of water in a deep sided skillet on medium heat. When bubbles cover the bottom of the pan and sides, gently pour eggs into the water. Lower the heat to the lowest setting so the water does not boil. Leave the eggs to cook uninterrupted for 4 to 5 minutes. You will know that the egg is cooked when the whites are set and the yolks begin to thicken. Remove from the water, set on a paper towel, and gently dry. Place atop other sandwich ingredients as seen in the picture and garnish however you see fit.